Honey-date scones

Total Time
20 min
5 min
15 min
These sweet scones are sure to impress whether served for breakfast, brunch, or a fancy snack. This recipe calls for a round scone cutter, but you can cut them into twelve triangular wedges so none of the dough goes to waste. If you’re flour has been sitting around awhile or seems packed, sifting helpful since it breaks up any lumps in the flour and aerates it. The chopped dried dates not only provide flavor, but their added moisture also helps replace much of the butter that’s typically used in scones. Because dates are sticky, coat kitchen shears or a knife with cooking spray before chopping them. Serve these scones with a drizzle of honey or an assortment of jams.


White self-rising flour

2 cup(s)

Ground cinnamon

1 tsp


2 tsp

Dried date(s)

6 medium, chopped


3 Tbsp

Fat free skim milk

½ cup(s)


¼ cup(s)

White self-rising flour

1 Tbsp, extra


  1. Preheat oven to 450°F (240°C). Coat a baking sheet with cooking spray.
  2. Sift flour and cinnamon into a bowl. Using your fingertips, rub margarine into flour.
  3. Combine honey, milk and water and stir into flour mixture along with dates. Mix until it forms a firm dough.
  4. Sprinkle extra flour over a cutting board and gently knead dough.
  5. Pat dough out to a 3/4-inch (2 cm) thickness. Using a 2-inch (5 cm) scone cutter, cut dough into 12 rounds and place on baking sheet.
  6. Coat lightly with cooking spray and bake in oven for 15 minutes.